Triple-Berry Cinnamon Bread Pudding from Dessert Du Jour 4 cups strawberries, stemmed and sliced 1/4 inch thick 1 cup granulated sugar 2 cups blackberries 1 cup blueberries 2 tablespoons lemon juice Dash salt 18 slices cinnamon bread or raisin bread Fresh strawberries, blueberries and blackberries (optional) 1/2 of an 8-ounce container frozen light whipped dessert topping, thawed (optional) 1. In a large skillet, combine strawberries and sugar. Cook over medium heat for about 5 minutes or till sugar dissolves. Add blackberries and blueberries. Cook about 5 minutes or till they just release their juices, but still hold their shape. (The mixture will look like a thick soup.) 2. Remove from the heat and let stand till cool. Stir in lemon juice and salt. 3. Line six 1/2-cup baking dishes or 6-ounce custard cups with plastic wrap. Cut a circle from each bread slice to fit into dish (18 circles in all). 4. Spoon 2 tablespoons of the berry mixture into each dish. Place a bread layer atop berry mixture. Repeat layers 2 more times. Spoon 2 tablespoons additional berry mixture atop the last layer of bread. 5. Arrange baking dishes in a shallow baking pan and cover with plastic wrap. Place a board large enough to cover them all on top. Weight board with something heavy. Chill overnight. Makes 6 servings. Nutrition facts per serving: calories: 443 total fat: 6g cholesterol: 1mg sodium: 446mg carbohydrate: 91g fiber: 7g protein: 8g
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